Asian Salmon Rice Bowls

Asian salmon rice bowls are loaded with tender, flavorful marinated salmon, rice, crunchy, vibrant veggies and a drizzle of spicy mayo for a satisfying and balanced meal.

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If you are on the hunt for delicious and healthy dinner or convenient meal prep solution, then you have to try these Asian salmon rice bowls!

Bursting with flavor, these vibrant bowls are loaded with marinated salmon, fluffy rice, quick pickled cucumbers, edamame, carrots, and creamy avocado. Topped off with a sprinkle of furikake seasoning and a drizzle of spicy mayo, these bowls are an absolute delight for your taste buds.

Not only are Asian Salmon Rice Bowls packed with flavor, but they also boast a stunning array of colors and textures. The vibrant hues of the fresh vegetables create visual appeal that makes these bowls as pleasing to the eye as they are to the palate.

These rice bowls are also a fantastic healthy meal option. The salmon provides a high-quality protein source, an abundance of vegetables provide nutrients, rice for carbs and avocado for healthy fats, which all ensure that you’re getting a well-balanced meal that will keep you feeling satisfied throughout the day.

Ingredients

Salmon: I always recommend buying fish from a local fish market and purchasing it day of making this recipe so it is as fresh as possible.
Salmon marinade: reduced sodium soy sauce, rice vinegar, sesame oil, honey, garlic, ginger paste and sriracha.
Quick pickled cucumbers: mini cucumbers (they’re not as bitter as regular), rice vinegar, sesame oil, honey and salt.
Spicy mayo: mayonnaise, sriracha and rice vinegar.
For serving: long grain white rice, carrot matchsticks, edamame, avocado and furikake seasoning.

Equipment

Air fryer or baking sheet
Mixing bowls
Cutting board and knife
Measuring cups and spoons
Mini whisk
Small squeeze bottle

Instructions

Combine the cubed salmon and all marinade ingredients in a mixing bowl. Toss until the salmon is coated in the marinade and marinate the salmon for at least 15 minutes or up to 2 hours.

In a second mixing bowl, combine sliced cucumbers, rice vinegar, sesame oil, honey and salt. Ensure all the cucumber slices are submerged and let them sit for at least 15 minutes.

In a small mixing bowl, add mayonnaise, sriracha and rice vinegar. Whisk to combine ingredients, taste and adjust sriracha based on spice preference.

Place the marinated salmon pieces on a greased air fryer basket. Air fry salmon at 400°F for 6 minutes. Alternatively, salmon can be baked in the oven at 425°F for 10 minutes.

Assemble the Asian salmon rice bowls with white rice, cooked salmon, quick pickled cucumbers, carrot matchsticks, edamame and avocado slices. Top with furikake seasoning or sesame seeds and a drizzle of the spicy mayo.

Tips

• Ask your fishmonger to remove the salmon skin so you don’t have to.
• Cut the salmon into equal sized pieces so they cook through at the same time.
• Add the spicy mayo to a squeeze bottle to achieve the clean drizzle look.
• Serve Asian salmon rice bowls with sheets of nori and use it to scoop up all the rice bowl ingredients.
• If making for meal prep, store all the ingredients in separate air tight containers until you are ready to enjoy.

FAQ

What is furikake seasoning?

Furikake seasoning is a Japanese seasoning blend made with toasted white and black sesame seeds, nori (seaweed), salt and sugar. It adds a great umami flavor and creates a beautiful garnish.

I buy furikake seasoning from Trader Joe’s, but you can also make your own.

What ways can I switch up this recipe?

Protein: shrimp or chicken
Grain: brown rice, quinoa, cauliflower rice or a combination
Veggies: shredded cabbage, broccoli or broccolini, shiitake mushrooms
Fruit: mango or pineapple for a tropical twist.

How to store Asian salmon rice bowls?

It is best to store each component of salmon rice bowls separately in air tight containers. They will be good in the refrigerator for up to 3 days.

Substitutions

Salmon: Arctic char is fairly similar to salmon in appearance, taste (somewhere between salmon and trout) and nutrition, however Arctic char is often more affordable and sustainable than salmon, making it a great alternative to salmon in this recipe.
Honey: equal parts brown sugar can be used in place of honey in the salmon marinade.
Ginger paste: I normally buy ginger paste in a tube as it saves tons of time and lasts for a while, but grated fresh ginger root of the same amount works as well.
Sriracha: sambal or gochujang can be used instead or omit from salmon marinade for no heat.
Mayonnaise: full fat plain Greek yogurt is a lower fat, higher protein to mayonnaise that won’t have a huge impact on flavor or texture when drizzled onto the salmon bowls.
Long grain white rice: sushi rice is a great substitute for long grain white rice.
Furikake seasoning: if you don’t have furikake seasoning, you can garnish with sesame seeds.

More Recipes You’ll Love

• Honey Sriracha Shrimp Bowls
• Red Pepper Spinach Stuffed Salmon
• Ground Chicken Stir Fry
• Air Fryer Crab Stuffed Salmon
• Sweet and Spicy Pineapple Shrimp Skewers

If you make these Asian Salmon Rice Bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!